Pasta-Stuffed Tomatoes Recipe

Ingredients <br>- 3 tablespoons acini de pepe or orzo <br>- 1/4 cup firmly packed parsley, finely snipped <br>- 1/4 cup grated Parmesan cheese <br>- 2 tablespoons crumbled feta cheese <br>- 1 tablespoon olive oil or cooking oil <br>- 1 tablespoon water <br>- 1/4 teaspoon dried basil, crushed <br>- 1/8 teaspoon garlic powder <br>- 12 small plum tomatoes or 24 cherry tomatoes <br><p></p>Directions <br>step 1: Cook pasta according to package directions. Drain well. <br>step 2: Combine parsley, Parmesan cheese, feta cheese, oil, water, basil, and garlic powder in a mixing bowl. Stir in cooked pasta. <br>step 3: Remove stems from tomatoes. Cut plum tomatoes in half lengthwise. Spoon out seeds and center membrane. If using cherry tomatoes, slice a thin layer off the round end of each one to make them stand upright. Using a small spoon, scoop out and discard the pulp, leaving a 1/4-inch-thick shell. Invert tomatoes and drain on paper towels. Place tomatoes, right side up, on serving plate. Spoon or pipe pasta mixture into tomatoes. Cover; refrigerate 8 to 24 hours. <br>step 4: To serve, let tomatoes stand at room temperature 30 minutes. <br>

Ingredients
- 3 tablespoons acini de pepe or orzo
- 1/4 cup firmly packed parsley, finely snipped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons crumbled feta cheese
- 1 tablespoon olive oil or cooking oil
- 1 tablespoon water
- 1/4 teaspoon dried basil, crushed
- 1/8 teaspoon garlic powder
- 12 small plum tomatoes or 24 cherry tomatoes

Directions
step 1: Cook pasta according to package directions. Drain well.
step 2: Combine parsley, Parmesan cheese, feta cheese, oil, water, basil, and garlic powder in a mixing bowl. Stir in cooked pasta.
step 3: Remove stems from tomatoes. Cut plum tomatoes in half lengthwise. Spoon out seeds and center membrane. If using cherry tomatoes, slice a thin layer off the round end of each one to make them stand upright. Using a small spoon, scoop out and discard the pulp, leaving a 1/4-inch-thick shell. Invert tomatoes and drain on paper towels. Place tomatoes, right side up, on serving plate. Spoon or pipe pasta mixture into tomatoes. Cover; refrigerate 8 to 24 hours.
step 4: To serve, let tomatoes stand at room temperature 30 minutes.

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